Stress co-tolerance and trehalose content in baking strains of saccharomyces cerevisiae

Lewis, J. G. and Learmonth, R. P. and Attfield, P. V. and Watson, K. (1997) Stress co-tolerance and trehalose content in baking strains of saccharomyces cerevisiae. Journal of Industrial Microbiology and Biotechnology, 18 (1). pp. 30-36. ISSN 1367-5435


Fourteen wild-type baking strains of Saccharomyces cerevisiae were grown in batch culture to true stationary phase (exogenous carbon source exhausted) and tested for their trehalose content and their tolerance to heat (52°C for 4.5 min), ethanol (20% v/v for 30 min), H2O2 (0.3 M for 60 min), rapid freezing (-196°C for 20 min, cooling rate 200°C min-1), slow freezing (-20°C for 24 h, cooling rate 3°C min-1), salt (growth in 1.5 M NaCl agar) or acetic acid (growth in 0.4% w/v acetic acid agar) stresses. Stress tolerance among the strains was highly variable and up to 1000-fold differences existed between strains for some types of stress. Compared with previously published reports, all strains were tolerant to H2O2 stress. Correlation analysis of stress tolerance results demonstrated relationships between tolerance to H2O2 and tolerance to all stresses except ethanol. This may imply that oxidative processes are associated with a wide variety of cellular stresses and also indicate that the general robustness associated with industrial yeast may be a result of their oxidative stress tolerance. In addition, H2O2 tolerance might be a suitable marker for the general assessment of stress tolerance in yeast strains. Trehalose content failed to correlate with tolerance to any stress except acetic acid. This may indicate that the contribution of trehalose to tolerance to other stresses is either small or inconsistent and that trehalose may not be used as a general predictor of stress tolerance in true stationary phase yeast.

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Item Type: Article (Commonwealth Reporting Category C)
Refereed: Yes
Item Status: Live Archive
Faculty/School / Institute/Centre: Historic - Faculty of Sciences - Department of Biological and Physical Sciences
Date Deposited: 30 Nov 2007 11:47
Last Modified: 03 Jul 2013 00:18
Uncontrolled Keywords: baking yeast; oxidative stress; saccharomyces cerevisiae; stress tolerance; trehalose
Fields of Research : 10 Technology > 1003 Industrial Biotechnology > 100305 Industrial Microbiology (incl. Biofeedstocks)
06 Biological Sciences > 0605 Microbiology > 060505 Mycology
06 Biological Sciences > 0605 Microbiology > 060599 Microbiology not elsewhere classified
Socio-Economic Objective: E Expanding Knowledge > 97 Expanding Knowledge > 970106 Expanding Knowledge in the Biological Sciences
Identification Number or DOI: 10.1038/sj.jim.2900347

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